WHEATLESS AND MEATLESS 


MENUS AND RECIPES 

ALICE BRADLEY 

MISS FARMER’S SCHOOL OF COOKERY 

BOSTON 


Price 25 Cents 







WHEATLESS AND MEATLESS 
MENUS AND RECIPES 

ARRANGED BY 


ALICE BRADLEY 

w 

OF 


MISS FARMER'S SCHOOL OF COOKERY 

30 HUNTINGTON AVENUE 

BOSTON, MASS. 

1918 






y 


To satisfy the appetites of the family, meet their re¬ 
quirements for nutrition and follow the suggestions of the 
Food Administration to conserve meat, wheat, fats and 
sugar, requires much intelligence, interest and imagination 
on the part of the housekeeper. 

We hope these recipes, used at Miss Farmer’s School of 
Cookery during the winter of 1917-1918 will help in solv¬ 
ing present day problems, and be of use in classes taking 
Wartime Cookery. 


©CI.A497084 


Copyright, April, 1918 

APR 27 m 


PLANNING THE MARKET ORDER 


To meet the needs of the average individual and follow 
the suggestions of the Food Administration, one’s market 
order and menus should be planned for in advance, pre¬ 
ferably for a week at a time. These must be arranged 
with several points in mind:— 

1. To provide adequate nourishment for each member 
of the family. 

2. To provide only as much food as will be eaten. 

3. To prepare it so that it shall appeal to the appetite. 

4. To spend only as much money as your budget allows. 

5. To follow consistently all the suggestions of the 
Food Administration as they are published in the 
papers. 

6. To co-operate with your dealer and require not more 
than one delivery a day. 

Adequate Nourishment 

The average adult at light work requires enough food to 
furnish 2,200 to 3,500 calories a day, or an average of 2,500 
calories per person. Four adults would thus require 10,000 
calories per day or 70,000 calories per week. 

A family of two adults and three children requires 70,000 
to 80,000 calories per week. 

For adequate nourishment foods must be selected 
from five groups. 

GROUP I. Foods Rich in Fat. 

Because of the world’s shortage of fats it is desirable to 
limit fat consumption to 12 ounces per week for each adult 
and 6 ounces for each child. 

Butter may be used for the table, but for cooking one 
should use oleomargarine or nut margarine, liquid or solid 
vegetable fats or oils, and those fats that are saved from 
the meat that is purchased. 

GROUP II. Foods Rich in Sugar. 

Because the beet sugar fields of Europe are practically 
all under the control of the Germans, much of our sugar 
must be sent overseas for our soldiers and allies. It is 
wise for us to limit our consumption of sugar, except for 
canning, to Y pound or less per week per person. Most of 
this will be needed for table use. In cakes, cookies and 
desserts, half the sugar called for may be replaced by corn 
syrup, and in breads and muffins, corn syrup or molasses 
may replace the sugar entirely. 


Molasses, honey, syrup and jams should be used in every 
way to replace sugar as far as possible. 

GROUP III. Foods Rich in Protein. 

Of this group milk is the most important. Not less than 
1 pint of milk for each adult and 1 quart of milk for each 
child is desirable every day. Meat may without harm be 
entirely replaced by fish, eggs, cheese, peas, beans, etc. 
An amount of food rich in protein equivalent to that con¬ 
tained in 2 dozen eggs is sufficient for one person for a week, 
with milk and cereal foods. 

Note: For equivalent amounts see page 3 ‘‘Food Values and Econ¬ 
omical Menus,” by Alice Bradley. 

GROUP IV. Foods Rich in Starch. 

Wheat flour has been the chief starchy food purchased. 
It may be entirely replaced by wheat substitutes, from 2 to 
5 pounds per week per person being required. It is better 
to order a variety of substitutes rather than to depend upon 
only one or two. 

GROUP V. Fruits and Vegetables. 

Use these as generously as possible. Order at least 7 
pounds per week per person, and as much more as the 
family will eat or can afford to purchase. 

Have a garden if possible, and raise, eat, can and dry 
these foods to save wheat and meat. 

Provide Only as Much Food As Will Be Eaten 

The old-fashioned lavish display of food stuffs at table 
is now not good form. To guard against over-supply or 
starvation rations, guess work should be stopped and fore¬ 
thought. and clever planning should be instituted in order¬ 
ing market supplies. 

Knowledge of food values, and correctly balanced menus 
for a week, such as are given in this book, will help the 
housewife to plan to have as much food as will be needed 
but no undue waste. 

The main part of the week’s market order, regardless of 
cost may be planned something like this for each member 
of the family for one week: 

Fat: % pound for each adult; pound for each child. 

Sugar: % pound or less. 

Milk: 3J4 quarts for each adult; 7 quarts for each child. 
Meat and meat substitutes: 2 to 3 pounds; less for children. 
Fruit and vegetables: 7 pounds or more. 

Flour and cereals: 2 to 5 pounds. 

2 


Prepare Food So That It Will Appeal to the Appetite. 

It is possible to have food that is appetizing even with 
less wheat, meat, sugar and fat to use than has been cus¬ 
tomary. Care in preparation is essential. Simple foods 
well-cooked are always received with favor, and will pro¬ 
vide better nourishment than carelessly made dishes. 


Make Food Palatable. 

Food accessories, like pimientos, parsley, spices and 
seasonings, will do very much to make palatable the sub¬ 
stitute loods that we are called upon to use. Many familiar 
recipes can be changed to include food stuffs of which there 
is an abundance, and release wheat, sugar, fats and meats 
without altering the results in appearance or flavor. 

The cost and variety of the food purchased must depend 
on personal likes and dislikes, on the food supplied by the 
home gardens, on the family income and on market prices. 

Keep Within Your Budget 

Twenty-five per cent of the income has been said to be 
the ideal amount to spend for food. At prevailing prices 
and with our modern demand for good things to eat, most 
families of four or five with incomes of less than two thou¬ 
sand dollars a year spend more than twenty-five per cent 
for raw material. 

Forty per cent of a twelve hundred dollar salary is four 
hundred and eighty dollars a year, forty dollars a month 
or ten dollars a week. Can you afford to spend more for 
food? If the income is less than fifteen hundred dollars a 
year, the greatest care must be exercised in planning the 
market order. With larger incomes care must be used 
to prevent purchasing too much food material, and having 
it wasted by eating too much or throwing away what is 
not eaten. 

Two dollars per week seems to be the lowest price for 
which any person can be adequately nourished at present 
prices where all supplies must be purchased. 

Market Orders 

In the market orders which follow wheat flour has been 
entirely eliminated, consequently whatever flour is used 
has been made of the wheat substitutes, the grains and 
cereals. 

If you try living for a week without any wheat, you will 

3 


find a variety of wheat substitutes far more satisfactory to 
work with than large amounts of any one kind. 

It is a simple matter to eliminate wheat breakfast cereals 
and use oatmeal, corn, barley and hominy. 

If oat flour is not obtainable, rolled cats may be forced 
twice through the food chopper or grain mill, and sifted if 
wanted very fine. Coarsely ground catmeal is used in 
brown bread in place of graham flour. Yeast breads can¬ 
not be satisfactorily made without seme wheat flour; 
50 to 66 per cent giving the best results, therefore breads 
and muffins made with baking powder, soda and sour milk, 
or eggs, must be substituted for yeast bread in wheatless 
meals. As long as there is a shortage of wheat, we must all 
plan to use small amounts of bread and more cereal than 
usual, and especially, more potatoes. Because some people 
are doing less than they might, the rest of us must do more 
than our share. 

Other fruits and vegetables may be substituted for those 
suggested according to the supplies in the market or the 
garden, or to the prevailing prices. 

The amount of protein food is sufficient, even though no 
meat is included. It may not be necessary to eliminate 
meat entirely from our menus, but meat is expensive, and 
should be used only once a day if at all. The amounts of 
fat and sugar conform to the suggestions of the Food Ad¬ 
ministration. The foods here listed supply sufficient 
energy, building material and ash constituents for one week 
for four people at light work, three people at moderately 
active work, or a family of two adults and three children. 
Where there are children one quart of whole milk should 
be supplied daily for each child. For a family of two, 
quantities should be halved so that there may be no waste. 
Do not be afraid to order small amounts. Fora family of 
six, the addition of one or two extra dishes each day may 
be more satisfactory than to increase every recipe. All left¬ 
overs should be carefully utilized. Top milk and sugar 
are allowed for coffee and cereal. Half tablespoons of 
butter or nut margarine weighing 34 ounce each are used 
for butter balls at each meal where bread is served. 


4 


WEEKLY MARKET ORDER FOR 4 ADULTS. 
COSTING ABOUT $10.00 

For 2 Adults and 3 Children, add 7 quarts of milk 



Measure 

Calories 

Oleomargarine 

2J4 pounds 


Salt pork 

34 pound 

900 

Peanut butter 

34 pound 

1,400 

Dripping- 

34 pound 

2,000 

Sugar 

3 pounds 

5,400 

Molasses 

1 quart 

3,900 

Corn syrup 

small can 

1,600 

Rolled oats 

2 pounds 

3,600 

Oatmeal 

34 pound 

900 

Barley flour 

1 pound 

1,600 

White corn meal 

1 pound 

1,600 

Corn meal 

3 pounds 

4,800 

Corn flour 

2 pounds 

3,200 

Cornstarch 

34 pound 

400 

Pop corn 

34 pound 

80C 

Hominy 

34 pound 

800 

Rice 

134 pounds 

2,400 

Tapioca 

2 ounces 

200 

Milk 

14 quarts 

9,400 

Peanuts 

1 pound 

2,400 

Eggs 

14 

1,000 

Salt mackerel 

1 pound 

1,100 

Fresh fish 

3 pounds 

600 

Salt fish 

1 pound 

300 

Salmon 

1 can 

660 

Beans 

1 pound 

1,600 

Cheese 

1 pound 

2,000 

Potatoes 

% peck 

3,500 

Beets 

1 pound 

150 

Onions 

2 pounds 

400 

Carrots 

1 pound 

150 

Cabbage 

2 pounds 

240 

Squash 

2 pounds 

200 

Tomatoes 

1 can 

200 

Raisins 

1 pound 

1,500 

Prunes 

1 pound 

1,200 

Apples 

3 pounds 

600 

Bananas 

6 

500 


5 


71,700 


MENUS FROM A $10.00 MARKET ORDER 


1. Breakfast 

Rolled oats, (J4 pound), milk and sugar 
Hoover corn bread Coffee 

Luncheon or Supper 
Potato and peanut croquettes 
Quick raisin bread Baked apples 

Dinner 

Baked fish Egg sauce 

Baked potatoes Sliced beets 

Rolled oats pudding 

2. Breakfast 

vSliced bananas Hominy mush (JT pound) 

Toasted raisin bread 
Luncheon er Supper 
Fish, potato and beet hash 
Eggless oat muffins Stewed prunes 

Dinner 

Baked pinto beans(2 times rule) 
Wheatless brown bread 
Squash Pie Cheese 


3. Breakfast 

Fried hominy, corn syrup 

Toasted brown bread Coffee 

Dinner 

Salmon box, egg sauce 
Mashed potatoes Squash 

Newton tapioca pudding 

Supper 

Brown bread and peanut butter sandwiches 
Popcorn nuggets Milk to drink 

4. Breakfast 

Mashed potato cakes 

Corn flour griddle cakes, hot molasses 
Milk to drink 

Luncheon or Supper 

Salmon and cabbage salad Southern spoon corn bread 

Sliced bananas 

Dinner 

Bean polenta Cabbage and apple 

Chocolate molasses cake (2 times rule) 

6 


5. Breakfast 

Corn meal mush (1 cup meal), milk, sugar 
Baked beans reheated 

Barley baking powder biscuits (2 times rule) 

Coffee 

Luncheon or Supper 

Vegetable chowder Toasted barley biscuits 
Chocolate molasses cake Cheese 

Dinner 

Creamed sa^lt fish Baked potatoes Boiled onions 
White corn meal cake Boiled rice 
Chocolate karo sauce 

6. Breakfast 

Oatmeal with raisins Milk 

Cornflour muffins Coffee 

Luncheon or Supper 

Fish and potato cakes Wheatless quick nut bread 

Prunes Cereal wafers 

Dinner 

Rice nut loaf Tomato sauce Creamed potatoes 

Wallace pudding Karo sauce 

7. Breakfast 

Oat and corn mush Milk Sugar 

Hominy gems Hashed creamed potatoes 

Luncheon or Supper 

Cheese and pepper fondue Muffins reheated 

Stewed prunes Peanut butter cdokies 

Dinner 

Baked salt mackerel Molded carrots Carrot sauce 
Corn sticks Cornstarch peanut pudding 


7 


WEEKLY MARKET ORDER FOR 4 ADULTS 
COSTING ABOUT $16.50 


For 2 Adults and 3 Children add 7 quarts Milk 



Material 

Calories 

Walnuts 

7 ounces 

1,200 

Almonds 

1 ounce 

180 

Cocoanut 

pound 

400 

Oleomargarine 

2 pounds 

6,800 

Butter 

34 pound 

1,700 

Oil 

1 yi cups 

2,250 

Peanut butter 

5 ounces 

800 

Chocolate 

2 ounces 

350 

Sugar 

3 pounds 

5,400 

Honey 

1 pound 

1,480 

Molasses 

134 cups 

1,500 

Karo 

1 large can 

2,700 

Maple karo 

1 can 

1,600 

Marshmallow cream 

3 ounces 

20C 

Milk 

14 quarts 

9,400 

Eggs 

334 dozen 

3,000 

Peanuts, shelled 

1 pound 

2,500 

Peas (dried) 

34 pound 

800 

Beans, soy 

34 pound 

800 

Whiting 

3 pounds 

450 

Cod cheeks 

1 pound 

350 

Salmon 

1 pound 

660 

Haddock 

2J4 pounds 

400 

Shrimp 

1 can 

100 

Clams 

1 pint 

200 

Buttermilk 

3 quarts 

900 

Neufchatel cheese 

2 

400 

Factory cheese 

1 pound 

2,000 

Evaporated milk 

1 small can 

300 

Corn flour 

2 pounds 

3,200 

Corn meal 

1 pound 

1,600 

Barley flour 

1J4 pounds 

2,400 

Rolled oats 

234 pounds 

4,500 

Potato flour 

34 pound 

400 

Buckwheat 

34 pound 

800 

Rice 

34 pound 

800 

Hominy 

1 pound 

1,600 

Samp 

34 pound 

800 

Oatmeal 

34 pound 

900 

Tapioca 

2 ounces 

200 

66,020 


8 




forward 

66,020 

Bread crumbs 

1 pound 

1,200 

Pop corn 

2 ounces 

200 

Puffed Rice 

J4 pound 

400 

Cornflakes 

34 pound 

400 

Potatoes 

J4 peck 

3,500 

Sweet potatoes 

2 pounds 

900 

Carrots 

2 pounds 

300 

Turnips 

1 pound 

100 

Oranges 

1 dozen 

1,000 

Lemons 

4 

150 

Strawberries 

2 quarts 

400 

Rhubarb 

1 pound 

60 

Celery 

1 bunch 

100 

Apples 

4 pounds 

80G 

Squash 

134 pounds 

150 

Beets 

1 pound 

150 

Onions 

2 pounds 

400 

Beans, string 

1 can 

200 

Bananas 

4 

300 

Prunes 

34 pound 

600 

Raisins 

34 pound 

400 

Lettuce 

1 head 

35 

Grapefruit 

5 

500 

Tomatoes (fresh) 

1 pound 

100 

Tomatoes 

134 cans 

300 

Asparagus 

1 can 

65 

Pineapple 

1 can 

900 

Mushrooms 

34 pound 

50 

Dandelions 

34 peck 

100 

Candied cherries 

2 ounces 

200 

Vinegar 

134 cups 


Tarragon vinegar 

3 tablespoons 


Vegex 

134 teaspoons 


Chili sauce 

34 cup 


Tomato catsup 

J4 cup 


Pimientoes 

2 small cans 


Green peppers 

2 


Pickle 

Parsley 

Mint 

Chives 

Maraschino cherries 

1 


Total 


79,980 


9 



MENUS FROM $16.50 MARKET ORDER 

1. Breakfast 

Puffed rice (J4 pound) Milk 

Corn flour griddle cakes Maple or maple karo syrup 
Creamed potatoes Coffee 

Luncheon or Supper 

Baked onions and peanuts Southern pone 

Apple and cocoanut salad 

Dinner 

Baked whiting Mashed potato border 

Harvard beets Apple tarte 

2. Breakfast 

Oranges Coni flakes {}/i pound) 

Left-over fish and potato cakes 
Oat flour muffins Coffee 

Luncheon or Supper 

Bumichee birds Peanut sauce Steamed potatoes 

Toasted muffins Fruit bliss 

Barley ginger snaps 

Dinner 

Soy bean loaf Creole sauce 
Potato timbales Asparagus vinaigrette 

Wheatless brown bread Cocoanut cheese custards 

3. Breakfast 

Steamed brown bread 

Boiled eggs Buckwheat waffles 

Carrot marmalade Coffee 

Luncheon or Supper 

Mock lobster newburg Potato patties 

Brown bread sandwiches Cheese and banana salad 

Dinner 

Miss Alsop’s Vegetable roast 
Pimiento potatoes Dandelion salad 

Brown bread ice cream 
1918 Chocolate cake, Marshmallow frosting 

4. Breakfast 

Baked apples Brown bread milk toast 

Coffee 

Luncheon or Supper 

Pea soup, Flemish style Spanish cheese sandwiches 

Quick raisin bread 

Rhubarb and Strawberry sauce Chocolate cake 

Dinner 

Salmon timbales Burdette sauce 

Sweet potatoes and prunes 
String beans with cheese Corn pudding 

10 


5. Breakfast 

Sliced bananas Hominy (J/£ pound) 

Wheatless popovers Coffee 

Luncheon or Supper 

Oatmeal tomato soup Dried pea sandwiches 

Spider Johnny cake Corn syrup nougatines 

Dinner 


('lam pie Saute squash 

Strawberry coupe Scotch oat crackers 

6. Breakfast 

Grapefruit and orange sections Oatmeal pound) 

Hominy gems Coffee 

Luncheon or Supper 

Pittsburg samp Mazola salad 

Quick nut bread Stuffed prunes 

Dinner 


White fish and shrimps Spanish potatoes 

Molded carrots with spinach 
Fruit cocktail 

Potato flour sponge cake with honey frosting 

7. Breakfast 

Fresh fruit Fried Hominy 

Maple or corn syrup Quick nut bread, toasted 

Coffee 

Luncheon or Supper 

Soup velour Eggs William Penn 

Potato corn meal muffins Red Cross salad 

Dinner 

Pea souffle Potafo and peanut croquettes 

Tomato and asparagus mousseline 
Cocoanut cheese custards 


Note: In the following recipes all measurements are made level. 
Measuring cups divided into thirds and quarters are used, also tea 
and table measuring spoons. 


11 


WHEATLESS BREADS AND MUFFINS 


Oat and Corn Mush. Mix 1 cup rolled oats, 34 cup 
cornmeal and 1 teaspoon salt. Add slowly to 3 cups boil¬ 
ing water. Boil 5 minutes and cook over hot water or in 
fireless cooker 3 hours or over night. 

Cornmeal and Hominy Mush. Mix y cup cornmeal, 
34 cup hominy and 1 teaspoon salt. Add slowly to 4 cups 
boiling water, boil 5 minutes, and cook over hot water or 
in fireless cooker 3 hours or over night. 

Quick Raisin Bread. Mix and sift 1 cup oat flour, 

1 cup corn flour, 34 cup barley flour, 1 teaspoon cream of 
tartar, 1 teaspoon soda, 134 teaspoons salt; add 34 cup 
corn syrup, 1 y% cups sour milk, 1 egg well beaten, 2 table¬ 
spoons melted shortening, and 34 cup raisins, and beat 
thoroughly. Bake in a greased bread pan. 

Wheatless Quick Nut Bread. Mix and sift 1 cup oat 
flour, 1 cup barley flour, 34 CU P corn flour, 1 teaspoon cream 
tartar, 1 teaspoon soda, and 1 34 teaspoons salt. Add 34 
cup molasses, 1 L A cups sour milk, 2 tablespoons melted 
shortening, 34 CU P raisins and J4 cup nut meats cut in 
pieces. Mix thoroughly and bake in greased bread pan. 

Wheatless Brown Bread. Soak 1 cup stale muffin 
crumbs in \y cups cold water or milk over night. In the 
morning rub through colander and add 34 cup molasses, 1 
teaspoon salt, 1 cup each barley flour, corn meal, and oat¬ 
meal put through the food chopper, 2 teaspoons soda and 
24 cup water. Stir until well mixed and steam in baking 
powder boxes 2 hours. 

Barley Baking Powder Biscuit. Mix and sift 1J4 
cups barley flour, 34 cup potato flouror cornstarch, 4 tea¬ 
spoons baking powder and 1 teaspoon salt; cut in 2 table¬ 
spoons shortening with a knife, add % cup milk to make a 
soft dough (a little more or less may be needed). Roll out, 
cut, and bake in a hot oven about fifteen minutes. 

Barley Muffins. Mix and sift 2 cups barley flour, 5 tea¬ 
spoons baking powder, and 1 teaspoon salt; add 1 cup milk, 

2 tablespoons corn syrup and 1 egg. Beat very hard and 
bake 25 minutes in greased muffin pans. 

Barley Popovers. Mix and sift % cup barley flour, 
34 cup cornstarch, and 34 teaspoon salt, add gradually 
1 cup milk, and when smooth add 2 eggs. Beat 2 minutes 
with Dover egg beater. Put into hissing hot greased iron 
muffin pans or popover cups and bake 35 minutes in a hot 
oven. This mixture may be used for Yorkshire pudding. 

12 


I 


Buckwheat Waffles. Mix and sift 2 cups buckwheat 
flour, 4 teaspoons baking powder, and y teaspoon salt. 
Add 2 cups milk, 2 tablespoons molasses, 1 tablespoon 
melted shortening, 2 egg yolks beaten light, and 2 egg 
whites beaten until stiff. Heat and grease a waffle iron, 
put a tablespoon of mixture into each compartment near 
centre of iron, cover, and cook, turning occasionally, until 
crisp and brown on both sides. Serve with syrup. 

Cornmeal Crisps. Add yi cup corn meal gradually to 
1 cup boiling water and when smooth add 234 tablespoons 
melted shortening and 34 teaspoon salt. Spread evenly 
on a greased inverted dripping pan to inch in thickness, 
using a long broad-bladed knife. Bake in a moderate oven 
until well browned. Cut in 2J4 inch squares, remove from 
pan and serve at once. 

White Cornmeal Cake. Add 1 teaspoon salt to 34 cup 
white corn meal, and pour on gradually 1 cup scalded milk. 
Turn into a buttered shallow pan to the depth of 34 inch. 
Bake in a moderate oven until crisp. Split and spread with 
butter. 

Hoover Corn Bread. Mix and sift 2 cups yellow corn¬ 
meal, 2 tablespoons baking powder and 1 teaspoon salt. 
Add slowly 2 cups milk, 1 tablespoon melted shortening or 
cooking oil, and 1 teaspoon corn syrup. Bake in a shallow 
pan, split, toast and spread with butter. 

Corn Sticks. Put 1 cup corn meal, 1 teaspoon salt and 
tablespoon shortening in mixing bowl. Add boiling 
water to moisten, mix thoroughly, add 1 teaspoon baking 
powder and mix again. Shape with a pastry bag and tube 
on greased baking pan in sticks 4 inches long and bake. 
Or, add 34 cup milk and cook on hot greased griddle in 
small oval cakes. 

Cracklins Corn Bread. Put 2 cups corn meal, 1 
teaspoon salt, 1 tablespoon corn syrup and 1 cup cracklins 
(scraps left from trying out fat,) in saucepan and add just 
enough boiling water to moisten. It will take about 2 cups. 
Add 1 cup sour milk in which is dissolved 34 teaspoon soda 
and mix thoroughly. Cook on hot greased griddle, or 
shape with hands and bake on greased sheet in hot oven. 

Corn Flour Griddle Cakes. Sift l l /2 cups corn flour, 
% teaspoon soda, and 1 teaspoon salt. Add 1 egg, and 1J4 
cups sour milk. Beat well with a wire whisk, and cook on 
a hot griddle rubbed over with the cut side of a turnip, 
instead of being greased. 


13 


Corn Flour Muffins. Mix and sift 2 cups corn dour, 
5 teaspoons baking powder, and 1 teaspoon salt; add \ ]A 
cups milk, 2 tablespoons corn syrup, 1 tablespoon melted 
shortening, and 1 egg. Beat very hard and bake 25 min¬ 
utes in greased muffin pans. 

Potato Corn Meal Muffins. Cream 2 tablespoons 
shortening with 1 tablespoon sugar, add 1 egg well beaten, 
1 cup milk, 1 cup mashed potatoes (either fresh or left over) 
1 cup corn meal sifted with 4 teaspoons baking powder and 
1 teaspoon salt, and bake in hot oven in greased mufi n pans 

Corn and Rice Muffins. Turn cup scalded milk on 
¥2 cup corn meal, let stand 5 minutes; add ¥2 cup cooked 
rice, and ¥2 CU P barley flour mixed and sifted with 2 table¬ 
spoons sugar, ¥2 teaspoon salt, and 3 teaspoons baking 
powder. Add yolk of 1 egg well beaten, 1 tablespoon melted 
shortening, and white of 1 egg beaten stiff and dry. 

Corn and Hominy Sticks. Sift together 1 cup corn 
meal, ¥ CU P barley flour, 3 teaspoons baking powder, and 
¥2 teaspoon salt; then add ¥2 CU P hot boiled hominy to 
which have been added ¥ cup shortening, 1 cup milk and 
1 egg well beaten. Turn into greased bread stick pans and 
bake in a moderate oven 20 minutes. 

Hominy Gems. MixJ^ cup scalded milk and ¥2 cup 
corn meal, and stir until thick, add ¥ cup cooked hominy, 
1 tablespoon corn syrup, and 1 tablespoon shortening; 
mix well, cool slightly, add 1 egg yolk beaten until thick 
and 1 egg white beaten stiff. Sift in 1 ¥2 teaspoons baking 
powder and ¥ teaspoon salt, beat thoroughly and bake in 
greased gem pans. 

Iron Spider Johnny Cake. Mix and sift 1 cup corn 

meal, 1 teaspoon soda, 1 teaspoon salt; add 2 cups sour 
milk or buttermilk, 2 eggs well beaten, 2 tablespoons 
shortening, and beat thoroughly. Pour into w r ell greased 
hot iron frying pan and bake in hot oven 20 minutes. 

Southern Pone. To 2 cups of scalded milk add 1 cup 
granulated corn meal, 1 teaspoon salt, and 2 tablespoons 
melted shortening. Stir and cook until thick, cool slightly, 
add 2 well beaten eggs and 2 teaspoons baking powder. 
Bake in greased baking dish. 

Southern Spoon Corn Bread. Add 2 cups white corn 
meal gradually to 2J^ cups boiling water, stir until thick 
and let stand until cool. Then add V/ tablespoons melted 
shortening, V /2 teaspoons salt, yolks of 2 eggs slightly 
beaten, and V /2 cups buttermilk or sour milk mixed with 
1 teaspoon soda. Beat 2 minutes, and add whites of 2 eggs 
beaten until stiff. Turn into a greased pudding dish and 
bake in a hot oven 40 minutes. 

14 


Eggless Oat Muffins. Grind 2 cups of rolled oats in 
food chopper, do 34 the flour thus made, add 1 teaspoon 
salt, 1 tablespoon sugar, 1J4 cups milk and 1 teaspoon 
melted shortening and beat with an egg beater until the 
mixture is full of bubbles. Add the rest of the flour and 
5 teaspoons baking powder. Stand 3 or 4 minutes in 
muffin pans. Bake in hot oven 20 minutes. 

Oat Flour Muffins. Mix and sift 234 cups cat flour, 
4 teaspoons baking powder, and }teaspoon salt; add 
gradually 1 cup milk, 1 egg w r ell beaten, 2 tablespoons 
molasses and 1 tablespoon melted shortening. Bake in 
buttered gem pans tw r enty-five minutes. This may be 
baked in a bread pan and sliced when cold. 

Brown Bread Milk Toast. Scald 3 cups milk; mix 34 
cup corn flour w'ith 34 cup cold milk. Add to the scalded 
milk, stir until thickened, cover and cook twenty minutes. 
Add 1 teaspoon salt and 1 tablespoon oleomargarine. 
Meanwhile toast 12 slices stale Boston brown bread,dip 
each slice separately in the sauce, remove to serving dish, 
and pour remaining sauce over all. 

Dried Peas Sandwiches. Soak dried peas over night 
and cook until soft in water to cover. Drain, rub through a 
sieve. To 1 cup cold pea pulp add 1 tablespoon melted 
butter, 1 teaspoon finely chopped onion, 1 tablespoon 
French dressing. Spread on thin slices of buttered bread. 

Ginger Sandwiches. Mix CU P each finely cut Can¬ 
ton ginger and pecan nut meats, 2 tablespoons preserved 
orange peel, 1 tablespoon ginger syrup and 1 teaspoon 
vinegar. Spread on thin slices of Victory bread and cover 
with a second slice of bread. 

Radish Sandwiches. Wash 6 radishes and chop finely 
add 2 tablespoons nut meats and mayonnaise dressing to 
moisten. Spread between thin slices of war bread. 

Spanish Cheese Sandwiches. Put 1 34 cups soft cheese 
through the food chopper, add 34 CU P chili sauce. Put 
over hot water until cheese is soft. Spread between slices 
of dark bread. 

Cereal Wafers. Put 34 CU P rolled oats and 34 cup corn 
meal in sauce pan. Add 34 cup boiling water, cook 1 
minute, add 1 tablespoon corn syrup, 34 teaspoon salt, 
1 tablespoon vegetable oil, and 34 cup barley flour. Knead 
thoroughly, roll thin, shape and bake in a moderate oven. 

Scotch Oat Crackers. Put 2 cups rolled oats through 
the food chopper, add }4 cup milk, 34 cup molasses, 134 
tablespoons fat, 34 teaspoon soda, 1 teaspoon salt, and 
34 cup raisins or nuts cut in pieces. Mix well, roll as thin 
as possible, cut in fancy shapes and bake in moderate oven 
about 20 minutes. 15 


WHEATLESS COOKIES AND CAKES 


Rice Flour Wafers. Cream 24 cup butter substitute, 
add 34 CU P sugar, 1 unbeaten egg, grated rind of 1 lemon, 
and Yl CU P rice flour; add enough more rice flour to roll. 
Roll very thin, cut in fancy shapes, and bake gently in a 
moderate oven. 

Oatmeal Crisps. Beat 1 egg until light, add slowly 
34 cup sugar, 34 CU P maple karo, J4 tablespoon melted 
shortening, 34 teaspoon salt, 34 teaspoon vanilla and 1 cup 
rolled oats. Drop mixture by teaspoonfuls on a greased 
inverted dripping pan. With a fork dipped in cold water 
flatten out into circular shape no thicker than a piece of 
rolled oats. Bake in moderate oven until delicately 
browned. 

Cornflake Fancies. Beat 2 egg whites until stiff, and 
add gradually 34 CU P sugar, J4 CU P corn syrup, and 34 tea¬ 
spoon salt. Fold in 2 cups cornflakes and 34 CU P cocoanut. 
Drop mixture from tip of teaspoon on a well greased tin 
sheet 1 inch apart, and spread into circular shape with a 
fork first dipped into cold water. Bake in a moderate oven 
until delicately browned. Remove from pan while warm. 

Barley Ginger Snaps. Heat 34 CU P molasses to boiling 
point, add 234 tablespoons shortening, and 1 cup barley 
flour sifted with 34 teaspoon soda, 1 teaspoon ginger and 
34 teaspoon salt. Mix thoroughly, chill, and roll as thin 
as possible. Shape and bake in moderate oven. Corn 
flour may be used instead of barley flour if more convenient. 

Peanut Butter Cookies. Work cup of peanut butter 
until creamy, add gradually J4 cup sugar, 34 cup corn 
syrup, 1 egg well beaten, 24 teaspoon soda dissolved in 
24 tablespoon hot water, and 24 CU P barley flour sifted with 
34 teaspoon salt and 24 teaspoon cinnamon. Chill, roll thin, 
cut in fancy shapes, and bake in moderate oven. 

Honey Drop Cakes. Cream J4 cup shortening, add 
slowly 34 cup sugar, 34 cup honey, 1 egg yolk well beaten, 
and 34 tablespoon lemon juice. Mix and sift 1 cup barley 
flour, 34 cup oat flour, 2 teaspoons baking powder, 34 tea- 
spoon salt; add to first mixture, mix thoroughly, and fold 
in the beaten white of 1 egg. Drop by teaspoonfuls on 
greased baking sheet and bake in moderate oven. 

Victoria Cakes. Cream 34 cup oleomargarine, add 
slowly 24 cup sugar, add 1 egg, beat thoroughly, add an¬ 
other egg and beat again. Then add the grated rind of 
1 orange and 2 tablespoons orange juice. Put 34 cup 
almond paste and 2 tablespoons rice flour in mortar and 

16 


pound together thoroughly. Add to first mixture, put in 
small greased tins and bake in a moderate oven. This 
makes 2 dozen small cakes. 

Chocolate Molasses Cakes. Mix Y cup molasses, 
1/6 cup boiling water, and 1 tablespoon shortening. Mix 
and sift 34 cup barley flour, 34 cup com flour, 34 teaspoon 
each soda, cinnamon, and salt. Add to the first mixture 
with 1J4 squares melted chocolate and 34 teaspoon vanilla. 
Beat thoroughly and bake in small greased muffin pans. 

Potato Flour Sponge Cake. Beat yolks of 4 eggs 
until thick and lemon colored and add cup sugar grad¬ 
ually, while beating constantly; then add whites of 4 eggs 
beaten until stiff. Mix and sift J4 cup potato flour, 1 
teaspoon baking powder and 34 teaspoon salt and cut and 
fold into mixture. Add 34 tablespoon lemon juice, turn 
into a greased and floured cake pan and bake in a moderate 
oven 30 minutes. 

1918 Devil’s Food Cake. Cream 4 tablespoons nut 
margarine, add slowly 34 cup sugar, 34 cup corn syrup, 2 
squares melted chocolate, 2 eggs well beaten, 1 cup mashed 
potato, 1 1 4 cups barley flour sifted with 34 teaspoon salt 
and 3 teaspoons baking powder. Beat thoroughly, put in 
greased cake pan, sprinkle with chopped nuts and bake in 
moderate oven. 

1918 Layer Cake. Cream 4 tablespoons nut margarine, 
add slowly 34 cup sugar, 34 cup corn syrup, 2 eggs well 
beaten, 1 cup mashed potato and 1J4 cups barley flour 
sifted with 34 teaspoon salt and 3 teaspoons baking powder. 
Beat well and bake in greased iron frying pan. Split, 
spread bottom layer with jelly, put on upper layer, spread 
with a thin layer of jelly and sprinkle with grated sweet 
chocolate. 


SOUPS 


Emergency Bouillon. To 334 cups boiling water, add 
3J4 teaspoons Millennium Extract, and when extract is 
thoroughly dissolved add 1 cup liquid drained from a can 
of tomatoes. Bring to boiling point and serve with 
Vegetable Consomme With Colored Pearls. Put 2 
quarts canned tomatoes, in a saucepan with 2 cups water, 
4 stalks celery cut in pieces, 8 slices carrot, 1 small onion 
sliced, 1 small green pepper, sliced after removing seeds, 
3 cloves, sprig of parsley, and a blade of mace. Bring to 

17 



boiling point and simmer 15 minutes. Add 2 teaspoons 
vegex, y 2 teaspoon salt and y% teaspoon pepper and strain. 
Cool, add the white and shell of one egg, put on fire, stir 
constantly, and boil two minutes. Let stand until clear 
and strain through double thickness of cheesecloth. From 
a scraped carrot and a raw potato cut 34 cup halls with a 
very small potato ball cutter. Put them in a strainer 
over hot water and steam until tender. Remove 34 cup 
balls from a cooked beet, steam until hot together with 
34 cup large cooked peas. Add a few pearls of each color 
to each plate of hot consomme. 

Camp Soup. Dilute a small can (% cup) unsweetened 
evaporated milk with 1% cups water; add 1 teaspoon 
vegex extract dissolved in 34 cup water, and a few drops 
onion juice. Melt 1 tablespoon butterine, add 1 tablespoon 
flour, stir until smooth, add gradually while stirring con¬ 
stantly liquid mixture, bring to boiling point, season highly 
with salt, pepper and ca} r enne, and serve. 

Conservation Soup. Chop 34 cup carrots and 1 
medium sized onion and cook until delicately brown in 2 
tablespoons oleomargarine. Add 1 quart water in which 
spinach, Swiss chard or other vegetable has been cooked and 
let simmer 30 minutes. Add 1 pint milk, 3 tablespoons 
tomato catsup, salt, pepper, and celery salt to taste. Re¬ 
heat and strain. For each person cut a small round piece 
of bread, toast it, cover with grated cheese, put in oven 
until cheese melts; put cheese side down in soup plate 
and pour the soup on top. 

Soup Velour. Put 3 cooked carrots, 3 stalks celery 
and 1 small onion through food chopper. Cook in 2 table- 
spopns oleomargarine 15 minutes being careful not to 
burn vegetables. Add 1 pint vegetable stock, white stock, 
or water, simmer *4 hour and rub through sieve. Melt 
1 tablespoon of oleomargarine, add 1 tablespoon corn 
flour, 1 teaspoon salt, teaspoon pepper, few grains 
cayenne, tablespoon lemon juice and the hot soup. 
Stir until mixture boils, add 2 tablespoons quick cooking 
tapioca and cook gently until tapioca is dear. Add 2 
cups milk, bring to boiling point and serve. 

Oatmeal Tomato Soup. Put together in a soup 
kettle the following ingredients; 1 can tomatoes, ^4 CU P 
oatmeal, 4 cups water, 2 tablespoons sugar, 1 small onion 
chopped, 2 teaspoons salt, 34 teaspoon pepper, 4 table¬ 
spoons peanut butter and a bit of bay leaf. Cook one hour, 
rub through a strainer, add more salt and pepper if needed 
and serve hot. 


18 


African Soup. Scald 1 quart milk with 1 slice onion, 
1 cup mashed potato, white or sweet, and cup cooked 
squash. Melt 3 tablespoons oleomargarine, add 2 table¬ 
spoons barley flour, 1 teaspoons salt, few grains each 
pepper and nutmeg, and the hot liquid. Stir and boil 
five minutes. Strain, add 2 pimientos rubbed through a 
puree strainer, and a few grains salt. 

French Mussel Soup. Put one pint mussels in a 
strainer, pour over 34 cup water,, pick over mussels, re¬ 
moving head and beard, and chop slightly. Add to liquor, 
heat slowly to boiling point and simmer 20 minutes. Strain 
through cheesecloth and add to 2 tablespoons each oleo¬ 
margarine and corn flour, and stir till it boils. Scald two 
cups milk with one small slice onion, one blade mace, one 
stalk celery and a bit of parsley. Strain into the soup. 
Beat one egg yolk slightly, add with teaspoon salt, and 
34 teaspoon paprika to the hot soup. Cook over hot water 
one minute and serve immediately. 

Cream of Peanut Butter Soup. Scald 1 quart of 
milk with 1 slice onion. Mix 6 tablespoons peanut butter 
with 2 tablespoons barley flour, add to scalded milk, stir 
until smooth, and cook fifteen minutes. Add 1 teaspoon 
salt and a few grains pepper. 

Potage Albert. Soak 1 cup lima beans over night in 4 
cups water. In the morning add 1 cup string beans, and 
bring to boiling point. Add 1 potato and cook until potato 
is soft. Put in 1 tomato, fresh or canned, leave 2 minutes, 
remove both potato and tomato and mash to a smooth 
paste with 1 tablespoon olive oil. Let the beans cook 
until soft, add the potato mixture, y teaspoon salt and 
pepper to taste, and serve. 

Thick Vegetable Soup. Soak J4 CU P each dried split 
peas and dried white beans over night. Drain, cover with 
\]/2 quarts cold water, heat gradually and cook slowly 
until tender. Add 1 cup potato, \y£ cups celery, ^2 cup 
turnips, ^2 cup carrots, all cut in small cubes, and 1 onion 
sliced. Cook until vegetables are soft, add 1^2 teaspoons 
salt, 1 tablespoon chopped parsley and serve. 

Pea Soup, Flemish Style. Pick over and wash yi cup 
dried peas, cover with 1 quart cold water and soak over 
night. In the morning add 2 slices onion, 6 cloves, 12 
peppercorns, bit of bay leaf, 2 teaspoons salt and cook until 
soft. Prepare J4 CU P each carrot, turnip, onion and celery 
cut in small pieces, and cook 5 minutes stirring constantly 
in 2 tablespoons dripping. Add 1 pint boiling water and 
cook until soft. Rub peas through a sieve, add vegetables 

19 


with water in which they were cooked, more water if needed 
to make the right consistency, and salt and pepper to taste. 
Bring to boiling point, add 2 tablespoons barley flour 
mixed with 3 tablespoons cold water. Stir and cook 5 
minutes and serve. 

Vegetable Chowder. Cut 4 potatoes and 3 carrots in 
small pieces, add water to cover, and 1 tablespoon each 
finely chopped celery tops and green pepper if convenient 
and boil gently until tender. Add 3 finely chopped onions 
browned in 2 tablespoons dripping and 2 cups canned 
tomatoes. Bring to boiling point, add 2 cups milk, 3 table¬ 
spoons barley flour mixed until smooth with 34 cup cold 
water, and 2 teaspoons salt. Bring to boiling point, stirring 
constantly until mixture thickens. 


MEAT SUBSTITUTES 

Eggs William Penn. To 2 cups mashed potato add 1 
yolk, beat thoroughly and shape in 4 cases the size of a 
muffin ring, on a dish that can go to the table. Dilute 1 
egg white with J4 tablespoon cold water; with this brush 
o\ er the potato, and glaze in the oven. Melt 2 tablespoons 
oleomargarine, add 2 tablespoons cornstarch mixed with 
Vi teaspoon salt and 34 teaspoon paprika, add 1J4 cups 
milk and stir until sauce boils. Add 34 cup sauce to 1 cup 
cooked peas and when very hot place in the bottom of the 
potato cases and on top of the peas place a poached egg. 
To remaining sauce add 34 cup grated cheese and 2 egg 
yolks slightly beaten. Heat gently over hot water stirring 
until smooth and thickened, pour over the eggs and sprinkle 
with 2 tablespoons cheese. Put under gas flame until 
cheese is melted and slightly browned; serve at once. 

Soy Bean Loaf. Soak 1 cup soy beans over night, 
drain, cover with fresh water, add 1 small onion, 34 tea¬ 
spoon salt, 1 clove, 34 teaspoon thyme, 1 bay leaf. Cook 
until tender, 34 hour on stove and over night in the fireless 
cooker if convenient. Boil until water is evaporated. 
Put beans through the food chopper, add 1 cup bread 
crumbs, 34 cup tomato catsup, 1 pimiento cut in strips 
and salt and pepper to taste. Shape in bread pan, turn 
out, sprinkle with dry bread crumbs and bake % hour. 
Serve with Creole Sauce. 

Creole Sauce. Melt 1 tablespoon fat, add 1 tablespoon 
flour and brown together. Add 1 cup tomatoes and 1 slice 
onion and cook until thick. Strain, reheat with 34 cup 
chopped green pepper and salt to taste and serve. 

20 


Baked Pinto Beans. Soak 1 cup pinto beans all day 
and all night. Next morning drain, add fresh water to 
cover, JA teaspoon soda and bring to the boiling point. 
Drain and rinse thoroughly with cold water. Put in 
bean pot, in centre bury 234 ounces of salt pork. Mix 
together 1 teaspoon salt, 1 tablespoon molasses, 34 teaspoon 
mustard, 34 CU P boiling water, 34 small onion finely 
chopped. Pour over the beans with enough more water to 
cover. Bake slowly all day adding water as needed. 

Bean Polenta. Pick over and wash 1 cup beans, soak 
over night, drain, cover with cold water and cook until soft 
and water is evaporated. Rub through strainer, or put 
through food chopper. Mix 1 tablespoon molasses, 1 
tablespoon dripping, 1 tablespoon vinegar, Y 2 teaspoon 
mustard, 1 teaspoon salt and Y teaspoon pepper. Mix 
beans with seasonings, cook in frying pan like hash; when 
brown fold and turn out on platter. Left-over baked 
beans can be reheated in this way. 

Rice and Peas. Wash 1 cup dried peas and soak over 
night in cold water. Drain, cover with fresh water, add 1 
teaspoon salt, 1 bay leaf, 3 sprigs parsley and few grains 
each pepper and mace, and cook until soft. Drain and 
mash. Chop 1 onion and cook until yellow in 3 tablespoons 
dripping, add peas, 1 cup rice, boiled, 1 tablespoon butterine 
and more seasoning if necessary. Stir to get very hot, 
turn into hot dish and serve with or without tomato sauce. 

Pea Souffle. Melt 4 tablespoons fat, add 4 tablespoons 
flour and 1 cup milk; stir until mixture boils. Add 1 cup 
mashed cooked peas, 1 teaspoon salt, 34 teaspoon pepper, 
few drops onion juice, 3 egg yolks beaten until thick and 
lemon colored; fold in 3 egg whites beaten stiff, put in 
chafing dish, cover and cook over hot water until firm. 

Rice Nut Loaf. Mix 1 cup each boiled rice, chopped 
peanuts, and dried bread crumbs. Add 1 beaten egg, 1 cup 
milk, 134 teaspoons salt, and 34 teaspoon pepper. Turn 
into small buttered bread pan, pour 1 tablespoon melted 
butterine over top, set in pan of hot water, and bake one 
hour in moderate oven. Serve on hot platter surrounded 
with Tomato Sauce. 

Tomato Sauce. Melt and brown 2 tablespoons 
butterine, add 2 tablespoons barley flour, and when brown 
add 2 cups strained tomatoes and 2 teaspoons onion juice. 
Stir until mixture boils, and add Y 2 teaspoon salt and YL 
teaspoon pepper. 


21 


Miss Alsop’s Vegetable Roast. Cook 34 pound or 
J4 cup rice in 134 cups boiling water until tender. Finely 
chop 3 small onions, cook in 3 tablespoons dripping until 
yellow; add 1 egg well beaten and the cooked rice, 1 cup 
bread crumbs, 1 cup chopped walnuts, 1 teaspoon chopped 
parsley, 34 teaspoon poultry seasoning, and 1 teaspoon 
salt. Mix well, shape in a loaf, and place in baking dish. 
Bake 1 hour in moderate oven basting frequently with 
melted dripping. Serve with Brown Sauce. 

Brown Sauce. Melt 2 tablespoons oleomargarine, add 
1 slice onion and cook until oleomargarine is well browned, 
add 3 tablespoons barley flour mixed with 34 teaspoon salt 
and yi teaspoon pepper, and stir until flour is browned. 
Then add 1 cup boiling water in which has been dissolved 
1 teaspoon vegex. Stir until sauce boils, and strain. 

Scalloped Onions with Peanuts. Remove skins 
from 6 onions, and cook in boiling salted water until soft. 
Chop % cup roasted peanuts, and make 1 cup white 
sauce, using2 tablespoons each oleomargarine and cornflour, 

1 cup milk, 1 teaspoon salt and 34 teaspoon paprika. Put 
onions, peanuts and white sauce in alternate layers in 
baking dish, cover with 34 cup bread crumbs mixed with 

2 tablespoons melted oleomargarine, and bake in a hot 
oven until brown. Cooked cabbage may be substituted 
for the onions. 

Potato and Peanut Croquettes. Mix 1 cup mashed 
sweet or white potato, 1 cup finely chopped peanuts, 34 tea¬ 
spoon salt and a few grains cayenne pepper. Shape like 
croquettes, roll in 34 CU P hue bread crumbs mixed with 2 
tablespoons melted oleomargarine, and bake in a hot oven 
until brown. Serve with 1 cup white sauce mixed with 
2 tablespoons Chili sauce. 

Buttermilk Cheese. Put buttermilk in double boiler, 
heat slowly to 140 degrees. Remove from fire, let stand 
34 hour, strain through cheesecloth, pour over 1 quart 
warm water and drain again. Repeat if the curd has an 
acid taste. Add salt to taste and use in any way in which 
Neufchatel or cottage cheese is used. 

Bumichee Birds. Cook 2 slices onion in 2 tablespoons 
dripping 5 minutes. Add J4 cup water and 1 teaspoon 
vegex and stir until dissolved. Strain and add 1 cup 
cottage cheese, 1 cup coarse dry bread crumbs, J4 teaspoon 
salt, J4 teaspoon pepper and shape in the form of birds, 
or into small cakes. Roll in J4 cup fine bread crumbs 
mixed with 1 tablespoon dripping and bake in hot oven 
until brown. Serve on platter with French Steamed 
Potatoes, String Beans and Peanut Butter Sauce. 

22 


Peanut Butter Sauce. Melt 1 tablespoon dripping, 
add 2 tablespoons peanut butter and 3 tablespoons barley 
flour; stir until brown. Add 1J4 teaspoons vegex, 1% cups 
water, % teaspoon salt and 34 teaspoon pepper, stir until 
vegex dissolves, boil gently 5 minutes and strain. 

Bumichee Timbales. Melt 2 tablespoons oleomar¬ 
garine, add J4 CU P stale bread crumbs and % cup milk and 
cook 5 minutes, stirring constantly. Add 1 cup buttermilk 
or cottage cheese, 34 tablespoon chopped parsley, 2 eggs 
slightly beaten, % teaspoon salt and 34 teaspoon paprika 
and mix well. Turn into greased individual molds, set in 
pan of hot water, cover with greased paper and bake 20 
minutes. Serve with Tomato Sauce. 

Pittsburg Samp. Soak 1 cup samp in cold water to 
cover over night. Drain, add 1 quart boiling water, 2 
teaspoons salt, boil 10 minutes, and cook in fireless cooker 
or in double boiler 5 or 6 hours or over night. Add 1 
finely chopped onion, cook 5 minutes. Add 3 pimientos 
cut in small pieces, cook 7 minutes, and turn into a greased 
baking dish. Pour over 2 cups white sauce mixed with 
34 pound mild cheese, and 34 teaspoon salt. Cover 
with buttered crumbs and bake until brown. 

Cheese and Pepper Fondue. Grease a baking dish 
and sprinkle with 2 tablespoons each of red and green 
finely chopped pepper. Mix 1 cup each corn cake crumbs, 
scalded milk and cheese that has been put through the food 
chopper. Add % teaspoon salt, 34 teaspoon paprika, few 
grains mustard, 2 egg yolks beaten until thick, and fold 
in 2 egg whites beaten stiff. Turn mixture into baking 
dish and bake in slow oven 25 minutes. Mashed potato 
may be substituted for the crumbs and canned tomato for 
the scalded milk if desired. The peppers may he omitted. 

Baked Fillets of Fish. Skin a large flounder, a small 
haddock, or other fish weighing about 2 pounds, and 
remove bones. Sprinkle fillets thus prepared with salt 
and pepper, brush with 1 tablespoon melted fat to which 
has been added 1 teaspoon lemon juice, and a few drops 
onion juice. Roll up each fillet and fasten with a small 
wooden skewer. Put in a greased plate, sprinkle with 
corn flour and bake 12 minutes in a hot oven. Remove 
skewers, arrange fish on platter for serving, garnish with 
hard cooked eggs and surround with Egg Sauce. 

Egg Sauce I. Cook skin and bones of fish with 3 slices 
carrot, 1 slice onion, sprig of parsley, bit of bay leaf, 34 
teaspoon peppercorns, and 2 cups cold water 30 minutes 
and strain; there should be 1 cup. Melt 1 tablespoon fat, 

23 


add 1 tablespoon cornstarch and the fish stock. Stir 
until smooth and let boil 5 minutes. Add 34 t ea poon 
salt, few grains paprika, 1 hard cooked egg chopped, and 
1 teaspoon lemon juice or vinegar. 

White Fish with Shrimps. Skin and bone a white 
fish, cusk, or other medium sized fish, lay 1 fillet in a greased 
platter and sprinkle with salt, pepper and lemon juice. 
Make a stuffing by mixing together 1 cup boiled rice or 
soft bread crumbs, J-4 cup shrimps broken in pieces, 34 
cup mushrooms peeled, broken in pieces and sauted in 34 
cup oleomargarine, 34 CU P fish stock, 34 teaspoon thyme, 
1 teaspoon salt, 34 teaspoon paprika and a few grains 
cayenne. Spread on the fish, cover with the second fillet 
and bake 30 minutes, basting with fish stock. Remove 
from oven and on top of the fish arrange whole shrimps 
and sauted mushroom caps. Cover with sauce, sprinkle 
with grated cheese and glaze in the oven. 

Martin Sauce. Melt 2 tablespoons oleomargarine, 
add 3 tablespoons rye flour mixed with 34 teaspoon salt 
and J4 teaspoon paprika. Then add 54 CU P fish stock 
and % cup top milk. Stir until boiling point is reached. 
Add 34 CU P grated cheese and pour sauce onto 2 egg yolks 
slightlv beaten. 

Salt Mackerel Baked. Wash a salt mackerel and soak 
in cold water 48 hours, changing the water several times. 
Drain, rinse, wipe with cheesecloth, brush with melted 
fat, season with pepper, dredge with flour, and put in a 
greased baking pan. Surround with raw potatoes cut in 
very thin slices; season with salt and pepper and dredge 
with flour. Separate 1 sliced onion into rings and arrange 
on fish and potatoes, cover with top milk and bake in a 
quick oven until the potatoes are tender. 

Baked Whiting. Whiting will probably be frozen, 
and should be thawed out in cold water. Then remove 
skin and bones, arrange fillets in a glass baking dish, 
sprinkle with salt and pepper, brush with melted oleo¬ 
margarine, almost cover with milk and bake in a hot 
oven until flakes of fish separate slightly. Remove from 
oven, garnish with potato border, (using pastry bag and 
tube,) and strips of pimiento and parsley. 

Crabmeat Croquettes. Put 34 cup each carrot, tur¬ 
nip, onion and green pepper through the food chopper. 
Cook in 2 tablespoons fat 5 minutes. Add 1 cup tomato, 
4 cloves, bit of bayleaf, J4 teaspoon peppercorns and 34 cup 
water and cook until vegetables are soft. Strain, reheat, 
add 3 tablespoons flour mixed with 1 teaspoon salt and 3 

24 


tablespoons cold water, stir and boil 5 minutes, add 1 cup 
crabmeat and put aside until cold. Shape, roll in 34 cup 
fine bread crumbs mixed with 2 tablespoons melted fat, 
and bake in hot oven until brown. 

Fish Ring. Remove skin and bones from a 234 pound 
cooked cod and put fish through food chopper. Add 4 
tablespoons cooked rice, 134 teaspoons poultry seasoning, 
1 teaspoon salt, 34 teaspoon pepper, 2 small eggs well 
beaten, and rice water to moisten. Pack in a ring mould 
and steam thirty minutes. Turn out on a chop plate, 
surround with tomato sauce made from 1 cup of tomato 
soup seasoned highly with lemon juice, salt, and pepper. 
Fill the center with potato balls sprinkled with chopped 
parsley. 

Mock Lobster Newburg. Cook 1 pound cod’s cheeks 
in 2 cups boiling water with 3 slices carrot, 1 slice onion, 
1 sprig parsley, 2 tablespoons vinegar, bit of bay leaf, 
34 teaspoon peppercorns and 1 teaspoon salt. When tender, 
drain, cut in cubes, and cover with 2 tablespoons lemon 
juice and 1 teaspoon paprika. Melt 3 tablespoons oleo¬ 
margarine, add the fish and cook 3 minutes. Add 34 tea¬ 
spoon salt, few grains cayenne, 2 tablespoons pimiento 
chopped fine, and 34 cup thin cream. When mixture boils 
dilute 2 egg yolks with some of the liquid, combine mix¬ 
tures, cook over hot water until thickened, and serve in 
mashed potato border. 

Salmon Timbales. Thoroughly rinse 1 pound can 
salmon, remove skin and bones, separate fish into flakes, 
and add 1 teaspoon salt, 34 teaspoon paprika, 2 teaspoons 
lemon juice, 34 cap milk, 34 CU P boiled rice, and 2 egg 
yolks beaten until thick and lemon colored. Fold in 2 
egg whites beaten until still, put in greased timbale molds, 
set in pan of hot water and bake until firm. Turn out 
and serve with Burdette Sauce. 

Burdette Sauce. Mix 1 teaspoon English mustard, 
1 teaspoon Worcestershire Sauce, 1 tablespoon chili sauce, 
3 tablespoons mayonnaise dressing, 1 pimiento cut in 
small pieces, yi teaspoon paprika and 34 teaspoon salt. 
Melt 1 tablespoon oleomargarine, add 1 tablespoon barley 
flour, when blended add cup milk and cook, stirring 
constantly until mixture boils. Add first mixture and serve 
hot. 

Salmon Box. Line a bread pan slightly buttered with 
warm boiled rice. Fill the centre with 34 can salmon flaked 
and seasoned with salt and pepper. Cover with rice and 
steam one hour. Turn on a hot platter for serving and 
surround with Egg Sauce. 


25 


Egg Sauce II. Melt 2 tablespoonsbutterine,add 3 table¬ 
spoons buckwheat flour, teaspoon salt, and y& teaspoon 
pepper; pour on gradually 1% cups milk or hot water. 
Stir constantly and boil two minutes, then add to 1 egg 
yolk slightly beaten and seasoned with 1 teaspoon lemon 
juice or vinegar. 

Glam Pie. Clean 1 pint soft shell or hard shell clams, 
remove the black part and chop the clams. Put into a 
greased baking dish, on top put 4 cold cooked potatoes cut 
in slices and mixed with 1 cup white sauce. Mash 3 cooked 
carrots, and season with salt, pepper and oleomargarine. 
Put carrots on top of the potatoes, pressing down well. 
Sprinkle with x /i cup bread crumbs mixed with cup grated 
cheese. Over all pour CU P milk and bake until brown. 


VEGETABLES 


Harvard Beets. Mix 2 tablespoons sugar, 2 tablespoons 
corn syrup, l /i tablespoon cornstarch and cup vinegar. 
Boil 5 minutes. Cut 4 large or 6 small cooked beets in 
cubes, add to sauce, let stand x /i hour, reheat and serve. 

Asparagus Loaf. Line a greased mold with well 
drained, cooked asparagus tips. In a saucepan melt 2 
tablespoons butter substitute, add 2 tablespoons flour, 
and when well blended add 1 cup asparagus water left from 
cooking the asparagus, bring to the boiling point, add 1 
teaspoon salt and J4 teaspoon pepper. Pour over 4 well 
beaten eggs, add lJ/£ cups cooked asparagus cut in inch 
pieces, turn into the mold, set in a pan of hot water and 
bake in a moderate oven. Unmold on a platter and sur¬ 
round with white sauce. 

String Beans with Cheese. Remove strings from 2 
quarts of beans and cut lengthwise in two or three pieces. 
Cook in boiling salted water until tender. Drain, reserving 
liquor for a soup. Put beans in serving dish, season with 
salt and cayenne, add cup grated cheese and U£ cup top 
milk. Stir until well mixed, sprinkle with 1/6 cup cheese, 
dot over with 1 tablespoon butter and reheat in hot oven 
or under gas flame. 


26 


Spinach Souffles. Melt 134 tablespoons oleomargarine, 
add tablespoon barley flour, and 134 cups chopped 
spinach. Add 3 tablespoons milk which has been scalded 
with J4 slice onion, J4 slice carrot, 2 peppercorns, a bit of 
bay leaf and of mace, and strained; then add, one at a time, 
2 egg yolks; beat well, and fold in 2 egg whites beaten stiff. 
Butter individual souffle molds, fill 54 full of mixture and 
bake in a moderate oven 10 to 15 minutes. 

Molded Carrots. Chop finely four cocked carrots. 
Add two tablespoons oleomargarine, 1 egg slightly beaten, 
salt and pepper to taste. Pack in greased molds, set in 
hot water, and cook until firm. Serve with spinach and 
carrot sauce. 

Carrot Sauce. Cook 54 CU P water from the carrots 
with one small slice onion, bay leaf, sprig parsley, and 3 
peppercorns until reduced to J4 cup. Melt 2 tablespoons 
oleomargarine, add 2 tablespoons corn flour, the carrot 
water, J4 cup milk, 34 teaspoon salt and a few grains pepper. 
Stir until sauce boils and strain. 

Dried Spinach. Cover 1 pint dried spinach with cold 
water. Soak several hours and cook in the same water 
until soft and water has evaporated. Chop finely, add 2 
tablespoons oleomargarine, and season with salt and pepper. 

Ramekin of Parsnips. Wash parsnips, cook in boiling 
salted water until tender, remove skins, and cut tender 
part in small cubes. The tough part of the parsnips and 
the water in which they were cooked may be reserved for 
soup. Mix 2 cups of parsnip cubes, 3 tablespoons of 
chopped blanched almonds, 3 tablespoons of top milk or 
cream and salt and pepper to taste. Put in ramekin 
dishes, sprinkle with 3 tablespoons of bread crumbs mixed 
with 1 tablespoon chopped blanched almonds, and 1 table¬ 
spoon melted nut margarine. Bake in a hot oven until 
crumbs are a delicate brown. 

Ramekin of Dandelions with Cheese. Wash dande¬ 
lions thoroughly and cook in a small amount of boiling 
salted water until tender; chop finely. In each ramekin 
put a layer of cooked dandelions, sprinkle with 34 teaspoon 
grated cheese and a few grains each salt and pepper. Put 
in another layer of dandelions, cheese and seasonings 
having cheese on top. Bake until heated through. 

Red Cabbage with Apple. Shred one medium size red 
cabbage, add 2 sliced apples, 2 tablespoons sugar, 1 teaspoon 
salt, 34 CU P vinegar, and 134 cups water. Cook, uncovered, 
until tender. Drain, add 2 tablespoons dripping and more 
seasoning if necessary. 


27 


Broiled Peppers. Wash green peppers, cut in half 
lengthwise, remove the seeds, and leave in cold water until 
wanted. Brush over with oil and broil under a clear flame 
until tender. Spread with softened butter and sprinkle 
with salt and pepper. 

Sauted Turban Squash. Cut turban squash in slices 
34 inch thick, sprinkle with salt and pepper, coat thickly 
with corn flour, and saute in oleomargarine or drippings 
until nicely browned on both sides. Sprinkle centres with 
a bit of chopped parsley. 

Tomato and Asparagus Mousseline. Cook 34 CU P 
hominy in 2 cups boiling water with 34 teaspoon salt three 
hours or over night. Add 1 beaten egg, mix well, and put 
in a baking powder box rinsed with cold water. When 
cold remove from tin, cut in slices, and arrange in baking 
dish. On each slice place a small tomato from which a 
portion of the centre has been removed. Bake gently 
until soft, being very careful that tomatoes do not lose 
their shape. Remove to serving dish. In each tomato 
place 3 asparagus tips, drained and heated over boiling 
water, and pour over all Mousseline Sauce. 

Mousseline Sauce. Melt 1 tablespoon oleomargarine, 
add 1 tablespoon corn flour, then pour on gradually JT CU P 
well seasoned asparagus or vegetable stdck and 34 CU P top 
milk or cream. Stir constantly until sauce boils, add to 
1 egg yolk and 34 tablespoon lemon juice; season with salt 
and pepper. 

Creamed Potatoes. Melt 2 tablespoons butter sub¬ 
stitute, add 2 tablespoons corn flour mixed with 34 teaspoon 
salt and 34 teaspoop paprika, and when smooth add slowdy 
134 cups milk. Stir until sauce boils, add 4 cold boiled 
potatoes cut in small cubes and let stand over hot water 
until heated through. 

Potato Timbales. Cook potatoes with jackets on in 
boiling salted water. Cool slightly, peel, chop rather 
finely and season with salt, pepper, butter substitute, onion 
juice, and moisten with top milk. Grease timbale molds, 
brush insides generously with butter substitute and sprinkle 
with soft stale bread crumbs. Pack in the potato and 
bake in a hot oven. Remove from molds for serving. ; 

Mashed Potato with Pimiento Sauce. Pile well 

beaten, mashed potato in baking dish, cover with sauce 
made with 2 tablespoons oleomargarine, 3 tablespoons 
corn flour, % CU P niilk, 3 tablespoons pimiento puree, salt 
and pepper to taste. Bake until very hot. The pimiento 
puree is made by forcing 3 pimientos through a sieve. 

28 


Hashed Creamed Potatoes. Reheat creamed potatoes 
in hot greased frying pan. Let them brown on the bottom 
slightly, and fold like an omelet. 

Spanish Potatoes.' Wash, pare and cut potatoes in 
thin slices, cover with cold water and let stand 15 minutes. 
Drain and cook in boiling salted water for 2 minutes, again 
drain, spread in a greased dripping pan, bake until soft, 
basting twice with 34 CU P melted fat to which have been 
added 1 tablespoon lemon juice, 34 teaspoon salt and yi 
teaspoon paprika. 

Sweat Potatoes and Prunes. Cut four large cooked 
sweet potatoes in 134 inch slices crosswise. Place slices in 
a baking dish, and on each slice place a steamed prune from 
which the stone has been removed. Over all pour a 
mixture of 3 tablespoons corn syrup, 4 tablespoons hot 
water, and 1 tablespoon lemon juice. Bake slowly in 
the oven until they are candied, basting often with the 
syrup. 

Sweet Potato Shoreham. Boil four large sweet 
potatoes and cut in 34 inch slices lengthwise. Brush 
with melted oleomargarine and arrange in a glass baking 
dish. Laly sections of orange on each slice of potato. 
Pour over 34 CU P maple syrup and bake in a moderate 
oven, basting frequently until the syrup is almost all 
absorbed by the potato. 


SALADS 

Asparagus Vinaigrette. Mix in small jar 34 teaspoon 
salt, yi teaspoon paprika, few grains cayenne, 34 tablespoon 
tarragon vinegar, 1 tablespoon cider vinegar, 3 tablespoons 
oil, J4 tablespoon chopped pickle, 34 tablespoon chopped 
green pepper, and 34 teaspoon each chopped parsley and 
chives. Chill, shake thoroughly and serve on chilled 
cooked asparagus. 

Dandelion Salad. Mix 134 cups cooked dandelion 
greens with 2 tablespoons pimiento cut in small pieces, 
few drops onion juice, 1 hard cooked egg chopped, salt, 
pepper and celery salt to taste. Pack in a ring mold and 
chill. When ready to serve turn out on serving dish, in 
centre put heart leaves of lettuce and serve with salad 
dressing. 


29 


Jo’s Dressing. Mix in double boiler 1 teaspoon salt, 

1 teaspoon mustard, 2 teaspoons sugar, few grains of 
cayenne, 1 tablespoon cornstarch, add 1 whole egg or 2 
yolks. Mix thoroughly, then add 2 tablespoons oleo¬ 
margarine or vegetable oil, }4 CU P evaporated milk, 34 CU P 
cold water and 34 CU P vinegar. Cook over boiling water 
stirring constantly until mixture thickens. Strain and 
cool. When ready to use this dressing if it seems too 
thick dilute with evaporated milk. 

Mazola Salad. Arrange salad greens in salad bowl and 
serve with Mazola dressing. Put in salad dressing bottle 
4 tablespoons Mazola, 2 tablespoons tarragon vinegar, 

2 teaspoons Worcestershire sauce, 1 teaspoon salt, 34 tea- 
spoon pepper, 2 drops tabasco sauce, and shake well before 
using. 

Tomato Jelly Salad. Drain juice from 1 can tomatoes. 
To 1 pint juice add 34 CU P mild vinegar, 2 tablespoons 
granulated gelatine, 1 tablespoon sugar, bit of bay leaf, 
2 slices onion, 134 tablespoons lemon juice and leaves from 
2 stalks celery. Stir until boiling point is reached and 
gelatine is dissolved and strain. Set the jelly in crushed 
ice and when it begins to stiffen add 34 cup shredded crisp 
dandelion leaves or cabbage. Mould jelly, serve on lettuce 
leaves, and garnish with yolks and whites of hard cooked 
eggs, green peppers and scallions. 

Kentucky Salad. Pare, finely chop, and drain cucum¬ 
ber, to make 34 cup. Add 34 CU P canned pineapple finely 
chopped and drained. Soak 134 tablespoons gelatine in 
34 cup cold water, dissolve in 34 cup boiling water and add 
to first mixture. Add 2 tablespoons sugar, 34 cup vinegar, 
% cup pineapple syrup, 1 tablespoon each tarragon vinegar 
and lemon juice and a few grains salt. Mold, chill, and 
serve on lettuce with French Dressing. 

Barley Salad. Soak 34 cup barley over night and cook 
in boiling water until soft. Drain, add 34 cup chopped 
pean ; uts, 1 pimiento chopped, 2 large apples cut in Julienne 
pieces, 1 stalk celery cut fine. Mix with Boiled or Mayon¬ 
naise Dressing and serve on shredded lettuce. 

Apple and Cocoanut Salad. Pare 2 apples and cut in 
matchlike pieces. Add an equal amount of celery cut in 
small strips and crisped in ice water, 34 cup shredded 
cocoanut and 34 cup shredded blanched almonds. Mix 
with cooked salad dressing and serve on lettuce. Garnish 
with maraschino cherries with celery stems. 

30 


Cheese and Banana Salad. Remove skin from two 
bananas, scrape and cut in halves lengthwise. Mix 1 
Neufchatel cheese with 2 tablespoons chopped mint leaves, 
a few grains salt, and top milk to moisten. Spread Y 2 
mixture on two slices of banana, cover with other pieces 
of banana, press firmly and cut bananas again in two 
lengthwise at right angles to first cut. Spread with re¬ 
maining cheese, cover, press firmly, and cut bananas in 
slices crosswise. Arrange on lettuce leaves and serve with 
French Dressing. 

Red Cross Salad. Cut 2 slices pineapple in two cross¬ 
wise; pare a large naval orange and cut in slices crosswise; 
cut 2 small apples in slices crosswise, remove core and cook 
until tender in syrup from canned pineapple. Arrange 
lettuce on individual salad plates, on lettuce place a slice of 
pineapple, then one of orange, and then a slice of apple. 
Mix y 2 cup cream cheese with Vickery Dressing, force 
through pastry bag and tube on top of the apple in the 
shape of a cross. Pour the salad dressing on top of the 
cheese and serve at once. 

Vickery Dressing. Mix Y CU P powdered sugar, Yi 
teaspoon salt, Y teaspoon mustard, 2 teaspoons paprika, 
Y teaspoon black pepper, and 2 teaspoons vinegar. Beat 
thoroughly while adding slowly Yi CU P oil a °d 2 tablespoons 
lemon juice. 


F EES RTS AND SWEETS 

Rhubarb and Strawberry Sauce. Wash 1 pound 
rhubarb and cut in small pieces. Sprinkle with 1 cup 
sugar and let stand several hours or over night. Cook 
slowly until tender, add 1 pint of strawberries washed and 
hulled, cook until strawberries are soft but not mushy. 
Serve cold. 

Baked Honey Apples. Pare, halve, and core 4 medium 
sized apples, and arrange in a baking dish. Mix Yl table¬ 
spoon flour, Y CU P water, Y CU P honey and stir well. 
Pour over apples, dot with 1 tablespoon oleomargarine 
sprinkle with cinnamon, and bake until almost done. 
Remove brown skins from Y CU P shelled Brazil nuts. 
Chop, sprinkle with salt, and scatter over the apples. 
Bake until apples are soft and serve very cold. 

31 


Carrot and Orange Marmalade. Scrape sufficient 
carrot and put through food chopper to make 2 cups; 
add 1 orange cut in thin slices, barely cover with water 
and cook until tender. Add juice from 2 lemons, a small 
piece of grated ginger root, and 1 cup sugar. Cook slowly 
until thick, put in jars, and cover with melted paraffin. 

Fruit Cocktail. Arrange in glasses, white cherries, 
cubes of pineapple, and sections of grapefruit. Pour over 
dressing made by mixing, for each cocktail, 2 tablespoons 
maraschino syrup, 1 tablespoon each pineapple syrup, 
cherry syrup, and lemon juice, and a few grains salt. 
Garnish with pieces of maraschino cherries arranged in the 
form of a Greek cross. Serve very cold. 

Fruit Bliss. Boil 34 cup sugar and 34 cup water or 
fruit syrup 5 minutes. Pour over 1 egg yolk, cook over hot 
water until thick, stirring constantly. Add 2 tablespoons 
lemon juice and red color paste, and chill. Pour over 2 
cups peaches, oranges, red cherries and strawberries or 
other fruit cut in pieces. Serve very cold. 

Squash Pie. Mix 34 cup sugar, 34 teaspoon salt, 
34 teaspoon each cinnamon, ginger and nutmeg, 1 egg 
slightly beaten, 1J4 cups cooked and strained squash and 
Vs cup milk. Bake in corn meal crust. 

Corn Meal Crust. Grease a pie plate well. Cover 
with raw corn meal, giving the plate a rotating motion so 
that an even layer of the meal will stick to the plate about 
1-16 of an inch in thickness. Fill the plate with squash 
pie mixture. Bake in a hot oven. 

Apple Tart. Put 1 cup rolled oats twice through a 
grain mill or food chopper, add 1 tablespoon shortening, 
34 teaspoon salt, and 34 CU P boiling water. Mix well, 
roll out and line a pie plate. Fill with apples pared, 
quartered and cored. Mix 2 tablespoons corn flour, 34 cup 
corn syrup, 34 cup sugar, 34 teaspoon cinnainon, and 34 
cup milk. Pour over apples, dot over with 2 tablespoons 
oleomargarine, and ’cook until apples are tender. 

Oatmeal Pudding. Mix 1 cup cooked rolled oats, 
34 cup molasses, J4 cup raisins, 34 teaspoon cinnamon and 
1 cup milk. Put in greased pudding dish and bake 40 
minutes in a moderate oven, stirring two or three times 
during baking. 

Newton Tapioca Pudding. Soak 5 tablespoons pearl 
tapioca two hours in cold water to cover. Pour 4 cups 
scalded milk over 4 tablespoon,s Indian meal and cook in 
double boiler twenty minutes. Add tapioca drained from 
water, J4 cup molasses, 3 tablespoons butterine or chopped 

32 


suet, and 134 teaspoons salt; turn into buttered pudding 
d sh, and pour over 1 cup milk, but do not stir. Bake one 
and one-half hours in a moderate oven. 

Corn Pudding. Put popped corn through food chop¬ 
per to make 1 cup. Add 234 cups milk scalded with 134 
squares chccolate and let stand 1 hour. Add 1 egg and 
2 egg yolks slightly beaten, % cup maple karo, 1 table¬ 
spoon oleomargarine, 34 teaspoon salt, 34 teaspoon vanilla 
and 15 candied cherries cut in small pieces. Bake in 
slow oven until firm. Cover with meringue made of 

2 egg whites beaten with 2 tablespoons maple karo and 
34 teaspoon vanilla and garnish with cherries. 

Cornstarch Peanut Pudding. Scald 2 cups milk, add 

3 tablespoons honey or corn syrup, 3 tablespoons peanut 
butter, yi teaspoon salt and 4 tablespoons cornstarch, mixed 
together; stir until smooth, cover and cook twenty minutes 
in a double boiler. Turn into small moulds which have 
been wet with cold water. When firm remove from 
moulds, and garnish with marshmallow paste and chopped 
nuts. 

Rice Pudding. Wash 34 cup rice, add 3 cups milk, 
34 teaspoon salt, 34 cup maple karo and pour into a greased 
pudding dish. Bake 3 hours in a very slow oven, stirring 
occasionally during the first hour of baking to keep rice 
from settling. 

Chocolate Sauce. Cook 34 cup corn syrup, 2 table¬ 
spoons sugar and 34 cup water 3 minutes. Pour slowly 
onto 1 square chocolate that has been melted over hot 
water. Cool slightly and add % teaspoon vanilla and a 
few grains salt. 

Wallace Pudding. Pare, core and cut in pieces apple 
to make 34 cup, put in chopping bowl with 34 cup shortening 
and J4 cup raisins and chop all together. Add 34 cup 
molasses, and 34 cup milk. Mix and sift 1 cup barley 
flour, 34 teaspoon soda, 34 teaspoon each mace, allspice, 
clove and cinnamon, 34 teaspoon nutmeg and 34 teaspoon 
salt. Combine mixtures, and steam 3 hours in greased, 
covered mold. 

Karo Sauce. Boil 34 cup Karo and 34 cup water 5 
minutes. Pour onto 1 egg white beaten stiff, add grated 
rind and juice of 34 orange, 34 tablespoon lemon juice, and 
a few grains salt. 

Cocoanut Cheese Custards. Beat 2 egg yolks, add 3 
tablespoons sugar, 34 cup cottage cheese, 34 cup cocoanut, 
grated rind 1 lemon, and 34 teaspoon salt. Mix until 
very smooth; add slow r ly 1 cup milk. Bake until firm 

33 


5 ) 

•> > ) 


in greased custard cups set in pan of hot water. Beat 2 egg 
whites until stiff and beat in gradually 1 heaping tablespoon 
marshmallow cream. Pile on chilled custards and serve. 

Gingerale Sherbet. Mix in freezer 1 pint bottle ginger- 
ale, 34 cup lemon juice, 34 CU P orange juice, 34 cup pine¬ 
apple syrup, 4 slices chopped canned pineapple, 34 cup 
honey and 34 cup sugar, and freeze. 

Jelly Sherbet. Remove firm quince jelly from a glass, 
cut in thin slices and from each slice cut a small red cross. 
Melt remaining jelly and measure. To 34 cup jelly add 
slowly 2 cups milk and 3 tablespoons lemon juice. Freeze, 
and serve in glasses garnished with jelly and chopped 
almonds. 

Krumbles Ice Cream. Scald 2 cups milk, add 34 cup 
maple karo, 3 tablespoons corn flour mixed with J4 cup 
sugar and a few grainy salt; stir until thickened and cook 
ten minutes. Add 1 egg yolk and 34 cup krumbles or dry 
brown bread crumbs and cook one minute. Pour onto 
1 egg white beaten stiff, cool, add 1J4 teaspoons vanilla 
and freeze. 

Strawberry Coupe. Rub 1 cup canned strawberries 
or 1 box fresh strawberries with their syrup through a sieve. 
Add 34 cup sugar or enough to sweeten to taste, 134 cups 
top milk, few grains salt and enough coloring to make a 
deljcate pink. Freeze, using 3 parts finely crushed ice 
to 1 part rock salt. In a coupe glass put fresh or canned 
fruits cut in pieces, using bananas, oranges, peaches, pine¬ 
apple, strawberries, or whatever fruits are most convenient. 
Cover with a thin layer of the strawberry ice cream and 
garnish with a whole strawberry and a piece of pineapple. 

Prune Coupe. Serve small moulds of vanilla ice¬ 
cream with the following sauce: stone 1 cup prunes and 
cut in pieces, add 4 candied green plums and 6 candied 
cherries cut in small pieces. Remove the yellow peel 
from an orange and cut in fine strips. Mix 24 cup orange 
juice, 2 tablespoons lemon juice and 34 cup sugar and 
boil gently 15 minutes. Add the orange peel, the fruit 
and 3 tablespoons orange curacoa and let stand 1 hour 
or more in a cool place. Just before serving add 34 cup 
pignolia nuts. 

Marshmallow Bombe. Line a mold with strawberry 
ice, fill centre with marshmallow ice cream, cover with 
strawberry ice, with a sheet of greased paper, and with a 
tight tin cover. Pack in ice and salt using 4 parts ice to 
1 part salt and leave until needed. 

34 


Marshmallow Ice Cream. Mix in a freezer 1 Yi cups 
milk, Yi cup heavy cream and Y cup sugar. Set in hot 
water until luke warm, then add 1 junket tablet dissolved 
in 1 tablespoon cold water. When mixture becomes firm 
add 2 heaping tablespoons marshmallow cream and 1 
tablespoon vanilla. Freeze using 3 parts ice to 1 part salt. 

Strawberry Ice. Boil 1 cup sugar and 1 cup water 5 
minutes. Wash and hull 1 quart box strawberries, rub 
through a sieve and then squeeze through cheesecloth. 
When syrup is cool add the strawberry juice and 1 table¬ 
spoon lemon juice. Freeze, using 3 parts ice to 1 part salt. 

Stuffed Prunes. Steam and remove stones from 1 
pound selected prunes. Stuff part of the prunes, each with 
another prune, stuff others with chopped salted nuts, or 
stuff with a mixture of 1 cup each raisins and walnuts, and 
2 ounces (14) candied cherries. Then sprinkle prunes with 
powdered sugar and steam until glazed. Another sugges¬ 
tion is to stuff prunes with stiff orange marmalade. Roll 
in unbeaten egg white and then in granulated sugar. 

Spiced Nuts. Beat the white of one egg slightly, add 
nut meats of any kind, stir until entirely covered with egg, 
put in dripping pan, sprinkle with salt, powdered clove 
and cinnamon. Bake in a hot oven until nuts are heated 
through, keep oven door open while baking and stir often 
that the nuts may not burn. Popcorn may be prepared 
in the same way. 

Popcorn Nuggets. Put 1 cup molasses and Yi cup corn 
syrup, in saucepan, bring to boiling point, and boil without 
stirring to 280° F., or until syrup will crack when tried in 
cold water, add % teaspoon soda. Have ready a pan 
containing popped corn free from any hard kernels; pour 
candy over it, mixing thoroughly. Spread lightly on a 
buttered marble slab or large platter, and when firm cut 
in pieces, or break up in little bunches of three to six kernels 
of corn. 

Corn Syrup Nougatines. Boil 1 Yi cups light colored 
corn syrup and Yi cup water to 240° F., or until it forms a 
firm ball when tried in cold water. Pour slowly onto a 
well beaten white of one egg beating constantly with a 
tennis racket whisk. Place bowl over water kept just 
below the boiling point and fold and turn 3 or 4 minutes. 
Remove from fire, add Yi teaspoon vanilla or other flavor¬ 
ing, and continue folding until mixture is nearly cool. 
Add 1 cup of chopped salted peanuts or a mixture of any 
desired candied fruits and nuts. Spread out Y inch thick 
and cut in rectangular pieces. 

35 


ADDITIONAL RECIPES 


ADDITIONAL RECIPES 






















